Lemongrass has a pure taste of lime, without the bitterness of the citrus fruit. Lemongrass also has a faint taste of ginger. Contains Vitamin C.
Used extensively in many Thai dishes such as curries, spicy soups and salads.
Lemon grass also is used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes) in insect sprays and candles, and in aromatherapy.
With a sharp chef’s knife, cut off the dry end of the stalk and the skinny tops.
Make a slit down the length of the stalk with your chef’s knife. Peel off the tough layers, as you would peel a scallion, to get to the pale, compact inner core.
Using a rolling pin, or the handle of the knife, whack down the core to bruise it. This releases the oils in the stalk that provide the lemongrass flavor.
In soup, the stalk can be used whole, or cut into shorter pieces, and removed before serving. Lemongrass is used finely chop it for stir-frying.
Recipies using Lemongrass